Cooking

9,588 topics in this forum

1. Why do some shrimp need more cleaning than others?

   By WiscoNole, June 25, 2007
   • 5 replies
   • 3.7k views
   • 
   • deltadoc
   • June 26, 2007

2. Why Do We Love Barbecue? Slate discussion

   By Gifted Gourmet, June 14, 2006
   • 9 replies
   • 2.5k views
   • 
   • sadistick
   • June 15, 2006

3. Why does breading always fall off my chicken! 1 2 3

   By FeChef, November 8, 2013
   • 50 replies
   • 37.7k views
   • 
   • FeChef
   • November 21, 2013

4. Why does every sushi rice recipe call for vinegar? 1 2

   By FeChef, September 13, 2020
   • 46 replies
   • 10.9k views
   • 
   • heidih
   • September 15, 2020

5. Why does it take an hour to "cook out the raw taste"?

   By Shalmanese, April 2, 2012
   • 7 replies
   • 5.3k views
   • 
   • JHeald
   • April 3, 2012

6. Why does my goat cheese taste like plastic?

   By CRUZMISL, September 28, 2003
   • 7 replies
   • 5k views
   • 
   • skoolpsyk
   • October 6, 2003

7. Why does my orzo stick to everything?

   By powerdog, January 20, 2014
   • 9 replies
   • 7.1k views
   • 
   • dcarch
   • January 21, 2014

8. Why does my red pepper soup taste like tomato soup

   By JoP in Omaha, November 13, 2007
   • 19 replies
   • 4.6k views
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   • willows
   • November 19, 2007

9. Why don't we brine beef?

   By &roid, January 7, 2015
   • 10 replies
   • 9.1k views
   • 
   • gfweb
   • January 12, 2015

10. Why I Am Sometimes Not Thrilled With Organic Veggies 1 2

    By Porthos, September 22, 2014
    • 27 replies
    • 5.9k views
    • 
    • Porthos
    • October 19, 2016

11. Why is Asian(Westernized) broth so dang difficult to get right? 1 2 3

    By emmeyekayeee, February 17, 2018   

    • Soup
    • Troubleshooting
    • 59 replies
    • 7k views
    • 
    • adey73
    • February 24, 2018

12. Why is boiling water needed to cook pasta?

    By sygyzy, October 3, 2009
    • 12 replies
    • 16.1k views
    • 
    • plattetude
    • October 12, 2009

13. Why is it OK to eat chicken liver medium rare, but not chicken breasts? 1 2

    By torolover, November 15, 2014
    • 26 replies
    • 52.2k views
    • 
    • Brian Goodwin
    • November 19, 2014

14. Why is it so? Sous Vide & shelf life, Pressure Cookers & tende

    By Ozcook, December 11, 2012
    • 14 replies
    • 6.1k views
    • 
    • FeChef
    • January 7, 2013

15. Why is my omelet tough and puffy?

    By fendel, September 10, 2008
    • 22 replies
    • 13.7k views
    • 
    • fendel
    • September 11, 2008

16. Why is my roast beef always tough? 1 2 3

    By Dr. Susan, December 10, 2005
    • 55 replies
    • 114.2k views
    • 
    • TheCulinaryLibrary
    • April 15, 2014

17. Why no engineered uber-fats

    By Shalmanese, January 4, 2005
    • 19 replies
    • 2.2k views
    • 
    • PCL
    • January 10, 2005

18. Why Northern biscuits suck 1 2 3

    By gfweb, November 23, 2018
    • 54 replies
    • 7.8k views
    • 
    • weedy
    • December 4, 2018

19. Why not break pasta?

    By mcsheffrey, February 23, 2008
    • 17 replies
    • 14.5k views
    • 
    • slkinsey
    • February 25, 2008

20. Why peel beets after they have been cooked?

    By VivreManger, March 5, 2007
    • 18 replies
    • 12.6k views
    • 
    • infernooo
    • March 6, 2007

21. Why remove from vacuum pac?

    By heidih, April 14, 2018
    • 11 replies
    • 2.6k views
    • 
    • Martin Fisher
    • April 14, 2018

22. Why Simmer a Meat Sauce for Hours

    By Shel_B, October 23, 2014
    • 22 replies
    • 16.3k views
    • 
    • Paul Bacino
    • October 26, 2014

23. Why so much water for pasta? 1 2 3 4 6

    By paulraphael, February 26, 2009
    • 132 replies
    • 26.2k views
    • 
    • gfweb
    • November 4, 2013

24. Why unsalted butter? 1 2 3 4 5

    By Janedujour, January 29, 2004
    • 108 replies
    • 16.3k views
    • 
    • IndyRob
    • February 24, 2015

25. Why use fondant when wrapping savory dishes in caramel?

    By KennethT, October 22, 2010
    • 5 replies
    • 2.5k views
    • 
    • Tri2Cook
    • October 23, 2010